Hi, I’m Francis, the host of this show "Cooking with Dog."
Today, we are making Cheese Dakgalbi, a Korean local specialty, which is also popular in Japan.
First, cut the chicken thigh into bite-size pieces,
and then add the sake and chicken stock powder.
Toss to coat and rub the seasoning into the chicken.
Next, in a bowl, combine the gochujang, soy sauce,
sake,
sugar,
grated ginger root,
garlic clove
and grated apple.
Stir to mix.
Dakgalbi is a local specialty in Chuncheon, Korea,
in which chicken and vegetables are stir-fried
with a spicy gochujang based sauce.
Place the chicken into the bowl
and completely cover it with the sauce.
Let it sit for about 15 minutes.
Meanwhile, let's cut the ingredients.
Make a cut in the core of the cabbage
and detach the leaves.
Cut the leaves into 2cm (0.8") strips.
Cut the garlic chives into 5cm (2") pieces,
and separate the leaf part and firm stalk part.
Cut the kirimochi,
square rice cake into 4 pieces lengthwise.
As for the sweet potato and carrot,
cut them into 5mm (0.2") slices.
Cut the onion into 1cm (0.4") slices across the grain,
and separate the layers.
Remove the tip of the root ends from the soy sprouts,
and slice the long green onion into 1cm (0.4") slices diagonally.
Now, let's make the Cheese Dakgalbi.
Heat a pan and add the sesame oil.
Place the sweet potato and carrot slices.
Saute for about one and a half minutes,
and then flip the slices over.
Now, add the cabbage leaves,
onion,
soy sprouts,
long green onion
and the firm stalk part of the garlic chives.
Place the chicken onto the vegetables,
but save the remaining sauce for later use.
Cover with a lid and cook for 2 to 3 minutes.
Now, the moisture in the vegetables has been extracted,
and the vegetables are soft.
Add the saved gochujang sauce.
Move the chicken to the bottom of the pan
and place the vegetables on top.
Occasionally flip the chicken over,
and cook the meat completely without using a lid.
Now, arrange the mochi on top.
Distribute the garlic chives.
Make a long narrow space in the center of the vegetables,
and place the pizza cheese into it.
Cover and cook for about 2 minutes
until the mochi and cheese melt.
Mmmmm, it looks delicious, doesn't it?
The vegetables contain a fairly large about of water
so cooking the ingredients without using a lid
will help reduce the moisture,
making the dish more delicious.
The combination of the savory sauce and cheese makes the dish more delicious.
When you almost finish the dish,
you can add udon noodles to the sauce,
or add rice to make fried rice.
These are popular ways to enjoy
the last drops of the savory gochujang sauce.
Good luck in the kitchen.